Broad Bean & Mint Dip
Print PDF
Ingredients
- 1kg broad beans or 300g frozen broad beans
- 1 lemon, juiced
- 20 mint leaves
- 115g olive oil (approx 1/2 cup)
- 1 tsp Urban Forager Vegetable Stock Concentrate
To serve: - toasted, thinly sliced sourdough
- goats chevre
- mint leaves, extra
- fresh wild fennel seeds and/or fronds (optional)
Instructions
- Pod the beans then place in boiling water for 3-5 mins (young beans will need less cooking time
- Strain and plunge into iced water
- When cool, peel outer the tougher skin off the bean, revealing the soft, bright green inner. This should give about 300g of beans
- Combine beans, juice, mint, oil and stock concentrate in a high powered blender. Process till smooth
To Serve
- Spread a generous amount of dip on toast
- Sprinkle chevre over dip
- Top with extra mint leaves, fennel seeds and fennel fronds.
TIPS
Can be made ahead and frozen for 7 months so great for last minute entertaining.
Subscribe to our Newsletter